Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I first discovered these sweet and spicy gems years ago when my friend Lindsay gifted me a jar. I can’t wait to try them on my fully loaded garnish skewer floating atop a spicy bloody mary cocktail!
Marisa McClellan, of Food In Jars, talks about sugar’s role in canning, the purpose of acid, when a boiling water bath works and when it doesn’t and why, the advantages of canning in small batches, and more.
If there’s one thing chorizo is not, it is subtle. Pork, fat, garlic and pimentón. In copious amounts. Even in its most reserved incarnation, chorizo is bold.